Sinabawang Manok (Filipino Chicken Stew)

Steps

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1. 1
   Cut chicken into serving pieces. Season with fish sauce and ground black pepper, mixing well to ensure even absorption. Let marinate for about 15 minutes.
   ▶ ≈0:39
2. 2
   Prepare all vegetables: wash bok choy and trim the ends; trim long green beans at both ends and wash; cut chayote into wedges or small pieces and remove the pit; cut potatoes into quarters or smaller pieces; bruise ginger into rough pieces; keep onion and tomato whole or simply cut. Soak cut potatoes in water to prevent browning.
   ▶ ≈1:22
3. 3
   Heat oil in a pot. Stir-fry onion first until the layers separate, about 1 minute. Add bruised ginger pieces and continue stirring. Then add garlic and mix quickly to prevent burning.
   ▶ ≈5:47
4. 4
   Add the marinated chicken and let it cook for about 1 minute until it begins to brown. Flip the chicken and continue cooking until evenly browned on the surface. Allow the released juices to evaporate until mostly oil remains.
   ▶ ≈6:51
5. 5
   Add tomato (if using) and mix, then pour in enough water to cover the ingredients. Cover the pot and bring to a boil. Once boiling, skim off the scum floating on the surface with a spoon for a clearer broth.
   ▶ ≈7:51
6. 6
   Reduce heat to low and simmer for about 20 minutes until chicken is tender. Add chicken powder or chicken cube for seasoning.
   ▶ ≈9:19
7. 7
   Add chayote and drained potatoes. Cover and simmer for about 5 to 6 minutes.
   ▶ ≈9:54
8. 8
   Add long green beans and remaining ground pepper. Taste the broth with a clean spoon and adjust seasoning with salt or additional fish sauce as needed for balance.
   ▶ ≈10:47
9. 9
   Finally add bok choy and simmer for about 2 minutes until tender.
   ▶ ≈11:38
10. 10
    Prepare dipping sauce: mince red chili, squeeze in lime or calamansi juice, and add fish sauce. Serve the chicken stew in bowls with the dipping sauce on the side.
    ▶ ≈12:03